Have you ever had a Bramble? No, I’m not talking about the thorny bush, but about a cocktail. If you haven’t tried it, consider this an intervention — you must have at least one before the summer is through.

I can’t remember where or when I first tried the Bramble, but I do recall that I fell for it instantly. That’s saying a lot because it’s gin-based and I’ve never been big on the often overpowering flavors of gin. But, the Bramble’s a different story. It’s a balanced mix of sweet, sour, fruity, and botanical (from the gin), so no one element overwhelms the other.

There’s something about the drink — perhaps the name or the traditional method — that has an air of an old school cocktail, but, by cocktail standards, it’s a spring chicken. The London-based bartender, Dick Bradsell, came up with the Bramble in 1984 when he added berry liqueur to a Gin Sour. Since then it has since become so popular in England some have coined it the Cosmopolitan of the UK. (Though, it must be said, that I think the Cosmo pales in comparison to the Bramble.)

And, as you can see above, this drink has as much going for it in looks as it does taste thanks to the berry liqueur that stains it an intense purple hue. But, my favorite part? The whole thing gets strained over crushed ice and looks like a snow cone, be it a very adult, boozy take on a snow cone.

I've been making Brambles for years, but this is my current version: lightened with agave, intensified with muddled berries, and finished with a float of berry liqueur. The float makes the cocktail, so don't skip it. The most widely available berry liqueur is Chambord creme de cassis (currant liqueur); however, I prefer to use creme de mure (blackberry liqueur) since this is made with blackberries but either will do. If you can't find them, you could add ginger liqueur or even a spoonful of dark berry conserves. Also, you could make it with vodka, white rum, or silver tequila, but try it with a dry gin first because the botanicals in gin really complement the cocktail.

Instructions

Fill an old-fashioned glass glass halfway with ice (not the crushed ice) and water and set aside to chill.

Place agave and all but one berry in a cocktail shaker and, using a muddler, gently crush the berries to release their juices. Add the gin and lemon juice and fill the shaker halfway with ice cubes (not the crushed ice). Close and shake until well chilled and shaker is frosted, about 10 to 20 shakes.

Empty old-fashioned glass and fill with crushed ice. Strain cocktail over crushed ice, drizzle with creme de mure or creme de cassis so that it just floats on top, then top with remaining berry, and serve.

*How To Crush Ice: There are a few ways to do this, but these are the best ways I've found for crushing ice at home:

1) I do it by hand when I'm just making a few 2) or I use the blender when I'm making loads of cocktails n

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